I am not a fan of Winter. It is cold. It is dark. And for me it is a season to be endured until Spring arrives with its longer days and warmer temperatures. I was looking for a cake that would impart some sunshine into my kitchen.
Winter is brilliant for citrus fruit, and although available all year round, it is in these cooler months that they are at their peak.
Winter is brilliant for citrus fruit, and although available all year round, it is in these cooler months that they are at their peak.
I love to use ingredients when in season, and I wanted to bake a cake where citrus fruit was the star of the show.
While looking for a recipe with all of these factors in mind, I came across this cake from guardianwitness which fitted the bill perfectly.
As recommended I am using Seville oranges as their season is from December to February only. The Seville orange is not grown to be eaten, (being extremely bitter and acidic), but rather to be made into our traditional British Oxford marmalade.
I have followed the recipe to the letter, other than replacing the wheat flour with spelt flour, simply because it was in the cupboard waiting to be used.
There has been a trend over recent years to use different flours in baking, and I have no problem with jumping on that bandwagon.
While looking for a recipe with all of these factors in mind, I came across this cake from guardianwitness which fitted the bill perfectly.
I have followed the recipe to the letter, other than replacing the wheat flour with spelt flour, simply because it was in the cupboard waiting to be used.
There has been a trend over recent years to use different flours in baking, and I have no problem with jumping on that bandwagon.
Spelt is an ancient variety of wheat which when milled, produces a flour that has a nutty and sweetish flavour. It is popular amongst those who are gluten sensitive because although it is not gluten free (and therefore able to be used in baked goods), the gluten it does contain is very delicate and breaks down while baking. This makes it easier to digest.
I used the same amount of spelt flour as I would have done self raising flour, but with the addition of baking powder, using 1 teaspoon per every 125g of flour.
The original recipe doesn't call for decorating with the orange slices, but I thought they would add to the whole sunshine feel.
I hope you will give this cake a try. Although in essence it is sponge cake, it is moist and buttery, and the orange flavour really does come through.
I used the same amount of spelt flour as I would have done self raising flour, but with the addition of baking powder, using 1 teaspoon per every 125g of flour.
The original recipe doesn't call for decorating with the orange slices, but I thought they would add to the whole sunshine feel.
I hope you will give this cake a try. Although in essence it is sponge cake, it is moist and buttery, and the orange flavour really does come through.
For the cake
4 medium eggs (weigh them and then use the same weight of butter, sugar and flour. My eggs weighed in at 232g)
232g unsalted butter, at room temp, plus extra for greasing the tin
232g golden caster sugar
2 tsp finely grated orange zest
232g self-raising flour
6 tbsp freshly squeezed Seville orange juice (2 oranges gave this amount)
For the icing
125g icing sugar, sifted
6 teaspoons freshly squeezed Seville orange juice (half an orange gave this amount)
125g icing sugar, sifted
6 teaspoons freshly squeezed Seville orange juice (half an orange gave this amount)
To decorate
Candied orange slices (I have put the method below)
1. Lightly grease a 20cm / 8inch round cake tin and line the base with baking parchment.
2. Pre-heat the oven to 170C / Gas Mark 3.
3. Weigh out 4 medium-sized eggs. Then weigh out equal weights of butter, sugar and flour. (In my case, this was 232g.)
4. Cream the butter with an electric whisk for a couple of minutes, so that it becomes soft and creamy. Add the sugar and whisk again for about 5 minutes until mixture is pale and fluffy.
5. Beat the eggs and add a little at a time. If it looks as if the mixture might be curdling then add a spoonful of flour after each addition, continuing to beat before adding more egg.
6. Stir in the orange zest, and fold in the flour until completely mixed in (but don't over mix as you want the cake to be light). Stir in the orange juice.
7. Spoon the mixture into the tin, and bake on the middle shelf for about 45 to 50 minutes, (or until an inserted skewer comes out clean). If the cake looks as if it is browning a little too quickly, cover loosely with a piece of foil.
8. Leave the cake to cool, and then remove from the tin.
9. Make the icing by mixing the sifted icing sugar with the orange juice until it is thick enough to spread.
10. Spread over the top of the cake, and let it drip down the sides. Leave to set.
11. Decorate with the candied orange slices.
Candied orange slices (I have put the method below)
1. Lightly grease a 20cm / 8inch round cake tin and line the base with baking parchment.
2. Pre-heat the oven to 170C / Gas Mark 3.
3. Weigh out 4 medium-sized eggs. Then weigh out equal weights of butter, sugar and flour. (In my case, this was 232g.)
4. Cream the butter with an electric whisk for a couple of minutes, so that it becomes soft and creamy. Add the sugar and whisk again for about 5 minutes until mixture is pale and fluffy.
5. Beat the eggs and add a little at a time. If it looks as if the mixture might be curdling then add a spoonful of flour after each addition, continuing to beat before adding more egg.
6. Stir in the orange zest, and fold in the flour until completely mixed in (but don't over mix as you want the cake to be light). Stir in the orange juice.
7. Spoon the mixture into the tin, and bake on the middle shelf for about 45 to 50 minutes, (or until an inserted skewer comes out clean). If the cake looks as if it is browning a little too quickly, cover loosely with a piece of foil.
8. Leave the cake to cool, and then remove from the tin.
9. Make the icing by mixing the sifted icing sugar with the orange juice until it is thick enough to spread.
10. Spread over the top of the cake, and let it drip down the sides. Leave to set.
11. Decorate with the candied orange slices.
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300ml water
100g granulated sugar
1-2 (not Seville) oranges (to make approximately 8 slices)
1. Put the water and sugar into a shallow pan and dissolve over a low heat, and then heat the liquid until simmering. Cut the oranges into 1/2cm slices and place into the pan in a single layer. Turn the heat up and cook the orange slices until they are translucent and the liquid has reduced to a thin syrup. This takes about 20 minutes.
2. Reduce the heat to fairly low and simmer until the syrup is thick, and the slices are tender but still holding together. This takes about 10 minutes. Turn the slices occasionally during this time.
3. I put a piece of non stick paper onto a wire rack before transferring the slices onto it to cool. Without it they would have stuck to it, and there is no way I would have been able to get them off.
4. These can be made ahead of time and will keep for up to 2 weeks in the fridge.
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